* Exported from MasterCook * Acorn Squash Corn Bread Dressing Recipe By :Dallas Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium acorn squash 3 tablespoons butter -- divided 12 slices stale white bread -- ends trimmed 2 cups baked cornbread (one 8-by-8-inch pan) -- approx. 2 red or green delicious apples -- peeled and chopped 1 cup raisins 1 medium onion -- chopped 3 celery stalks -- 1/2-in dice 1 1/2 teaspoons thyme 1 tablespoon sage 1 teaspoon salt 1/4 teaspoon pepper 2 eggs -- beaten 2 3/4 cups vegetable broth Nonstick cooking spray Preheat oven to 350 degrees. Slice acorn squash in half, dot with 1 tablespoon of the butter and bake for 40 minutes. Cool, remove skin and chop into 1/2-inch cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and raisins. TIP: Remove strings from celery before dicing. Melt remaining butter in heavy skillet; add onions and celery. Saute until tender. Add to crumbs. Mix in thyme, sage, salt, pepper and squash. Add beaten eggs and chicken broth. Mix well. Spray a casserole dish with cooking spray. Spread mixture evenly in dish. Bake 45 minutes. Each: 316 cals, 23% cff; 8g fat, 3g fiber. Source: "Dallas Morning News 1999" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Need an entree for a vegetarian guest? This will work well as a turkey-free substitute, providing stuffing with the acorn squash. The dressing recipe also can be used for the turkey. If you want to make this a completely vegan recipe, omit the eggs. This recipe calls for prebaked corn bread (8-in sq pan). * Exported from MasterCook * Almond Currant Couscous Recipe By :Annie Somerville, Chef, Greens, San Francisco, CA Serving Size : 4 Preparation Time :0:35 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons olive oil 1 1/2 Cups instant couscous 1/4 Cup whole natural almonds -- toasted and chopped 2 Cups boiling water 1/2 Cup dried currants 1/4 Cup sliced green onions 1/2 Teaspoon cinnamon 1/2 Teaspoon salt Heat oil in medium skillet over medium heat. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through. Turn off heat. In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover skillet with tight-fitting lid; set aside 20 minutes. Fluff couscous with fork and divide among four plates. * To toast almonds, spread in an ungreased baking pan. Place in 350F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. Serving Ideas : Serve as Chef Somerville does, with a spring vegetable ragout or grilled vegetable and tofu skewers. Or, slice sauted or grilled boned and skinned chicken breasts and fan over couscous. served with chicken breast, or grilled tofu... Nutritional Information Per Serving: 349 calories; 5 g fiber; 11 g total fat (28%) Nutritional Information Per Serving (including chicken): 489 calories; 5 g fiber; 14 g total fat (26%) S(Collection): "http://www.almondsarein.com/urwhatueat/f_chef.htm" From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Classic Meat Loaf Recipe By :Marge Perry Serving Size : 12 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded hash brown potatoes 1 cup Italian bread crumbs 1 cup chopped onion 1/2 cup ketchup 1/4 cup Dijon mustard 2 teaspoons dried oregano 1/2 teaspoon salt 2 large eggs -- lightly beaten 2 cloves garlic -- minced 2 pounds extra lean ground beef (17% fat) cooking spray 1/3 cup ketchup -- for garnish ACCOMPANIMENTS: 12 cups mashed potatoes 12 cups peas Preheat oven to 375F. Combine potatoes, crumbs, onion, ketchup, mustard, oregano, salt, eggs and garlic in a large bowl and stir mixture well. Crumble ground beef over potato mixture and stir just until blended. Shape mixture into an 8-1/2 by 4-1/2-inch loaf. Place loaf in an 11-by 7-inch baking dish coated with cooking spray. Spread 1/3 cup ketchup over top of loaf. Bake at 375F for 1 hour and 15 minutes or until an instant-read thermometer registers 160 degrees. Let stand 5 minutes before slicing. MEATLOAF: 281 cals, 46% from fat; 14g fat, 2g fiber. WITH SIDE DISHES: 565 cals, 31% cff, 20g fat, 13g fiber Meatloaf using "lean ground beef" (WW''s est): 246 cals (31% cff), 8.4g fat. Source: "Weight Watchers, Oct 1999" - - - - - - - - - - - - - - - - - - - Serving Ideas : Mashed potatoes and peas. * Exported from MasterCook * Anchovy And Garlic Broccoli Recipe By :Recipes courtesy of Bone Vivant!, by Jan Main Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch broccoli 1 tsp extra virgin olive oil 1 can anchovies -- (50 g) drained and chopped 4 cloves garlic -- crushed 1/2 sweet red pepper -- chopped 1/4 cup chopped fresh parsley 1 tbsp lemon juice 1/4 tsp freshly ground black pepper Freshly grated Parmesan cheese -- (optional) Cut broccoli into florets. Steam, microcook or boil until crisp tender. Drain. Meanwhile, heat oil in a nonstick skillet. Stir in anchovies and garlic, then red pepper. When fragrant, warm and starting to soften add broccoli. Saute until combined, stir in lemon juice, and pepper and parsley. Top with grated parmesan if desired before serving. Description: "This is divine! Even if you hate anchovies, give it a try." Source: "The Osteoporosis Society of Canada (published by Macmillan Canada)." From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Original recipe was for a pasta dish and called for 2 tbsp olive oil and 1 tbsp butter. If you want to make it to serve over pasta use 12 oz pasta and add some chicken broth to make up for the lost liquid. We had this some time ago. It was great. I drain the anchovies then pat them dry with paper towels. Then mince them. I've also heard of people rinsing them. * Exported from MasterCook * Apple Butter #4 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Condiments & Seasoning Crockpot Eat-Lf Mailing List Fruit Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Quarts Unsweetened Applesauce 2 Pounds Granulated Sugar 1 Pound Brown Sugar 3/4 Cup Apple Cider --SPICES-- 1/2 Teaspoon Nutmeg 1/4 Teaspoon Allspice 3/4 Teaspoon Cloves 3 Teaspoons Cinnamon The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.) S(MC-Recipes): ""Rebekah Whicker" (becky@whicker.org) on 08 Aug 1999 & badams to elf 11/99" From Brenda Adams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter/with Red Hots Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Holidays & Gifts Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups Apples -- peel/slice 7 cups Sugar 1/2 cup Vinegar 9 ounces red hot candies Cinnamon to taste Simmer above ingredients for 20 minutes. Store in refrigerator. S(MC-Recipes): "Nancy Berry (nlberry@prodigy.net) on 07 Aug 1999 and badams to EAT-LF 11/99 " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cranberry Cornmeal Cobbler Recipe By :Light Jewish Holiday Desserts by Penny Eisenberg Serving Size : 9 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small lemon 8 medium apples -- mixed varieties 1 cup fresh cranberries 3/4 cup sugar 2 teaspoons cinnamon 1 tablespoon cornstarch Cobbler Batter 1 cup sifted cake flour -- lightly sprinkled into measuring cup 1/3 cup cornmeal -- 40 gr 6 teaspoons sugar -- divided 1 teaspoon baking powder 1 teaspoon baking soda 3 tablespoons lowfat cream cheese -- 1.5 oz 3/4 cup nonfat buttermilk 1 tablespoon canola oil 1/2 teaspoon vanilla extract Preheat the oven to 425 degrees F, with a rack in the middle of the oven. Have ready an 8x10 inch baking pan. Peel, halve, core, and cut the apples into 3/4 inch chunks, placing each apple in the lemon-water as it is cut. Drain the apples. Wash the cranberries and remove any soft or decayed ones, and any other debris. Stir them along with the sugar, cinnamon, and cornstarch into the apples. Spoon into the pan. Cover with aluminum foil (shiny side down) and bake for 35 minutes. While the apples are baking, measure out the ingredients for the cobbler batter, but do not make it yet. When the apples are done, remove them from the oven, and uncover. Make the cobbler batter by mixing the flour, cornmeal, 5 teaspoons of sugar, baking powder, and baking soda, in a large bowl. Using a pastry blender or two knifes, cut the cheese into the dry ingredients until the cheese pieces are about the size of sunflower seeds. Mix together the buttermilk, oil, and vanilla extract. Make a well in the center of the flour and pour in the buttermilk. Stir until the flour is completely moistened. Drop the batter by tablespoons over the fruit and then spread the batter to completely cover the fruit (if using a larger pan, the batter will not cover the apples, but should be spread about 1/8 inch thick). Sprinkle the remaining teaspoon of sugar over the batter. Bake for 25-30 minutes or until the cobbler is nicely browned. Remove it from the oven and cool on a wire rack for about 30 minutes. Eat the cobbler while it is still warm. The cobbler can be made one day ahead. Cover with foil and bake at 350 degrees until just warm, 10-15 minutes. Serve with frozen yogurt, if desired. Variations: If you want to eliminate the extra step of cooking the fruit first, you cannot use fresh cranberries as they are too firm and tart, when not cooked long enough. Instead, substitute dried cranberries, dried cherries, or fresh grapes. The apples should also be cut into smaller pieces and the firmer varieties, such as Fuji, should not be used. Cobbler topping also works well with pears, berries or peaches (see Summer Fruit Cobbler, on page xxx). Source: "Light Jewish Holiday Desserts" S(Penny Eisenberg): "" Copyright: "1999" - - - - - - - - - - - - - - - - - - - NOTES : Apple Cranberry Cornmeal Cobbler I love cranberries for Sukkot, as they are one of the only fruits available exclusively in the fall. Living in the New World, I think it also appropriate to include cornmeal in the cobbler batter. For a flour only version, see Summer Fruit Cobbler on page xxx. Because the cobbler topping cooks in only 25 minutes, the filling must be partially cooked first. If you want to eliminate this step, see the variation at the end of the recipe. This dessert that I use for Sukkot is wonderful for Thanksgiving. If you prefer, you can use the filling with a top crust only, for a deep dish pie (increase the cornstarch to 2 TB as cobbler needs to be juicy than pie). Happy thanksgiving, all. * Exported from MasterCook * Apple Delight A La Jane, Rita's Recipe By :Rita From the Monday 12:30 p.m. Bristol, CT Meeting Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 apple -- peeled, cored & sliced 2 tablespoons apricots, dried 1 tablespoon light margarine 1 packet Equal(r) sweetener -- optional 1 teaspoon cinnamon 1 tablespoon brown sugar -- I use Brownulated 1/2 cup water 4 tablespoons Kashi(r) Good Friends cereal 1/2 cup Fat Free Reddi-Whip Heat all ingredients except Kashi and Reddi-Whip in microwave (uncovered) until apples are soft (about 3 to 5 minutes). Put 1 tablespoon of Kashi in the bottom of each of two parfait glasses. Divide the apple mixture in half and pour over granola. Top each serving with 1 Tablespoon of Kashi and 1/4 cup of Fat Free Reddi-Whip. Description: "Jane's variation of Rita's recipe" From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : I had this today for a nice, comforting dessert and it was delicious! I'll also post the original recipe that I based this on. Original recipe was 4 points per serving and used raisins, white sugar, FF Cool Whip and Low fat Granola. I used 2 T cut-up dried apricots for the raisins, Kashi instead of the granola, brown sugar instead of white, no Equal and Fat Free Redi-whip instead of the FF Cool Whip (it came to 2 points, 147 cals., 3 g. fat, 5 g. fiber)--- YUM! An excellent hot dessert. I didn't have any parfait glasses, so I used wine glasses. * Exported from MasterCook * Apple Delight, Rita's Recipe By :Rita From the Monday 12:30 p.m. Bristol, CT Meeting Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 apple -- peeled, cored & sliced 2 tablespoons raisins 1 tablespoon light margarine 1 packet Equal(r) sweetener -- optional 1 teaspoon cinnamon 1 tablespoon sugar 1/2 cup water 4 tablespoons lowfat granola 1/2 cup Fat Free Cool Whip Heat all ingredients except granola and Cool Whip in microwave until apples are soft (about 3 to 5 minutes). Put 1 tablespoon of lowfat granola in the bottom of each of two parfait glasses. Divide the apple mixture in half and pour over granola. Top each serving with 1 Tablespoon of granola and 1/4 cup of Fat Free Cool Whip. From "Jane" - - - - - - - - - - - - - - - - - - - NOTES : Nutritional info per MasterCook per serving: 202 cals., 4 g. fat (17%CFF), 4 g. fiber=4 Weight Watcher Points (includes 1 fruit serving) Jane's notes: [3 points if made with Kashi Good Friends Cereal instead of Granola -- 177 cals., 3 g. fat (16%CFF), 4 g. fiber] I used 2 T cut-up dried apricots for the raisins, Kashi instead of the granola, brown sugar instead of white, no Equal and Fat Free Redi-whip instead of the FF Cool Whip (it came to 2 points, 147 cals., 3 g. fat, 5 g. fiber)--- YUM! An excellent hot dessert. I didn't have any parfait glasses, so I used wine glasses. * Exported from MasterCook * Apple Latkes Recipe By :Claudia Roden in The Book of Jewish Food (Knopf) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Jewish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tart or sweet apples 2 Tablespoons sugar -- or more 3 Tablespoons brandy OR dark rum or fruit liqueur 2 eggs -- separated 2 Tablespoons light vegetable oil 1 Pinch salt -- generous 1 Cup flour 7/8 Cup water vegetable oil for frying -- preferably sunflower superfine sugar -- garnish Core and peel the apples and cut each into 4 thick slices. [See how to peel and core on streaming video.] Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally, so that they absorb the spirit. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites. Heat at least 3/4 inch (2 cm) of oil in a large frying pan. Dip the apple slices in the batter - about 5 at a time - making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving. Pass the superfine sugar for everyone to sprinkle on. Variations: - You may use beer or milk instead of water for the batter. - Pass powdered cinnamon and sugar around for people to sprinkle on. Cuisine: "Jewish" Source: "http://food.epicurious.com/e_eating/e04_hanukkah/latkes.html" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : This is a specialty of Hanukah. Of several fritters that I have tried, this one is the most scrumptious, because the apples are macerated in brandy, which gives them a most wonderful flavor, and the batter is very light. [per serving: 319 cals, 29% cff, 9g fat, 4g fiber) * Exported from MasterCook * Apple Orchard Punch Recipe By :Potluck for 33,000 Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 oz apple juice -- chilled 12 oz cranberry cocktail, frozen concentrate -- thawed 1 cup orange juice 6 cups ginger ale or champagne -- chilled 1 apple -- do not core In large punch bowl, combine apple juice, cranberry cocktail and orange juice. Stir to dissolve. Slowly add ginger ale or champagne. Vertically, thinly slice apple to form whole apple slices. Float apple slices on top of punch. From aml@skypoint.com - - - - - - - - - - - - - - - - - - - NOTES : Made for Xmas 98 I am having a xmas party in a couple weeks and want to serve a Champagne Punch. Does anyone have any good ones? I served the one below last year but would like to try something with different juices. * Exported from MasterCook * Apple Raisin Muffin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 3 Medium apples -- grated 1/4 Cup raisins 10 Packages sweetener 1/2 Cup unsweetened apple sauce 2 Teaspoons vanilla 1/2 Teaspoon nutmeg 2 1/2 Cups Lowfat Muffin Mix -- see recipe Pre-heat oven to 350F. Spray a large muffin pan (1 dozen). Mix liquid ingredients in a medium bowl. Mix dry ingredients in a large bowl. Make a well in the center of the dry mixture, and pour the wet mixture into the well. Gently mix everything until just moist - do not overmix or the muffins will be tough. Bake at 350F for about 20 minutes (or until the sides of the muffin begin to pull away from the pan). Contributed by Nancy Halverson Description: "Fruit variation to add to Basic Muffin Mixture" Source: "by Nancy Halverson to www.wwcompanion.net(current WW members only)" From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Rice Recipe By :Cynthia York-Camden, Low Cost High Fiber Recipes Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup long-grain rice 1 1/2 cup water 8 3/4 ounces canned apricot halves 3 tablespoons syrup (from apricots) 2 tablespoons orange juice concentrate Cook rice with water till tender; drain. Drain the apricots, saving saving 3 Tbsp syrup. Combine syrup, cooked rice and orange juice concentrate. Spoon into 2-cup baking dish; top with apricots and bake at 375 degrees for 20 minutes. Variation: Substitute long-grain brown rice or a blend. Description: "Use leftover rice or made fresh" Source: "Wellness Web www.wellweb.com/nutri/ 11/30/98" Yield: "1 1/2 cups" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : If the goal is to up the fiber and keep the cost down, then fruited rice is one way to go. Could freshen leftover rice. EACH 216 cals, 1% cff (trace fat; 2g fiber) * Exported from MasterCook * Apricot Wild Rice Stuffing Recipe By :Betty Crocker's Holiday Gatherings for Family and Friends Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup cooked wild rice 1/4 cup chopped pecans -- toasted 1/4 cup butter -- melted 2 1/2 cup hot water 1 lg onion -- chopped 16 ozs herb-seasoned stuffing cubes 11 ozs dried apricots -- chopped Mix all ingredients until well blended. Lightly fill body cavities on turkey. Spoon any remaining stuffing into an ungreased casserole and bake, covered, with the turkey until hot. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : Stuffing to fill a 10-12 pound turkey. This recipe has stuffing cubes in addition to the wild rice, but it sure is good. We always add some dried cranberries as well. Made this recipe for Thanksgiving. cooked it in a pan, not in the bird, added the dried cranberries and it was a tremendous hit. It also is very colorful and festive, we will be making it again for Christmas. --- Looks so good!-D thanks for this one! I'm going to bake a turkey breast. I think stuffing and rolling the breast with some of this stuffing would be wonderful. Pat_H * Exported from MasterCook * Apricot, Pear And Wild Rice Stuffing Recipe By :Pat_H Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked wild and brown rice 1 bouillon diced carrot and bell pepper 1 teaspoon Butter Buds(r) --- 1/2 tablespoon butter 1/4 cup diced red onion 4 dried apricot halves -- diced 3 dried pear halves -- diced 1 cup garlic flavored chicken broth --- 1 1/2 cups very herby melba toast "cubes" 1/4 tsp orange peel salt and pepper more broth if needed 1 cup cooked wild and brown rice mixed with herbs, bouillon and finely diced carrot and bell pepper and about 1 tsp butter buds sprinkles. Made ahead and cooled, forked to fluff and chilled. sweated 1/2 tbs butter and 1/4 cup diced red onion added 4 dried apricot halves, diced 3 dried pear halves, diced 1 cup garlic flavored chicken broth and let stand to puff the fruit. 1 1/2 cups very herby melba toast "cubes" 1/4 tsp orange peel salt and pepper more broth if needed toss all. important! spray a casserole spoon into casserole, bake covered 1hr 375F (with bird) and uncovered 10 minutes. remove and let sit. - - - - - - - - - - - - - - - - - - - NOTES : I think I mentioned that I was thinking of making this stuffing this year [Apricot Wild Rice Stuffing] and we did. I halved the recipe; took the idea and the proportions and added things. Very good stuff! * Exported from MasterCook * Balsamic Glazed Vegetables With Pasta Recipe By :Beverly Mills and Alicia Ross Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces rotini pasta (corkscrews) 1 teaspoon extra-virgin olive oil 1 large onion (for 1 cup chopped) 8 ounces sliced fresh mushrooms 2 teaspoons minced garlic 1/2 cup balsamic vinegar 1/2 teaspoon dried thyme 3 plum tomatoes 1/2 cup fresh parsley leaves -- (optional) 1/4 cup shredded Parmesan cheese Salt and black pepper to taste Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, 9 to 11 minutes. Meanwhile, pour the olive oil into a 12inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium-high and cook until the onion begins to soften, about 2 minutes. Add the mushrooms and garlic and continue to cook, stirring frequently, until the mushrooms release their liquid, about 4 minutes. Reduce the heat to low, add the vinegar and thyme and simmer 4 minutes. Meanwhile, core the tomatoes and coarsely chop them, and place them a 3-quart or larger serving bowl. If using the parsley, coarsely chop it and add it to the bowl. Set aside. When the vegetables have simmered, pour the sauce into the serving bowl. Drain the pasta, add it to the bowl along with the Parmesan cheese, and stir to coat the pasta with sauce. Season with salt and pepper to taste. Serve at once, passing extra Parmesan cheese at the table, if desired. Serve. EACH: 274 calories, 4 grams fat, 3 grams fiber. Source: "Desperation Dinners Oct 99" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : A splash of aged balsamic vinegar lends a gourmet touch to a meal that takes less than 30 minutes. * Exported from MasterCook * Banana Muffin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 ripe bananas -- mashed 1/2 Cup unsweetened apple sauce 10 Packages sweetener 2 Teaspoons vanilla 1/4 Teaspoon allspice 2 1/2 Cups Lowfat Muffin Mix -- see recipe Pre-heat oven to 350 F. Spray a large muffin pan (1 dozen). Mix liquid ingredients in a medium sized bowl. Mix dry ingredients in a large sized bowl. Make a well in the center of the dry mixture, and pour the wet mixture into the well. Mix everything gently until just moist - do not overmix or the muffins will be tough. Bake at 350F for about 20 minutes (or until the sides of the muffin begin to pull away from the pan). Contributed to Weight Watchers Companion Web-site for WW members only by: Nancy Halverson Description: "Banana variation to go with the Basic muffin mixture" Source: "by Nancy Halverson to www.wwcompanion.net(current WW members only)" From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Squash And Potato Soup Recipe By :HF Serving Size : 9 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pressure Cooker Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray -- * 1 medium onion -- peeled and chopped 2 ribs celery -- sliced 2 leeks -- white portion only, sliced 5 large garlic cloves -- peeled and minced 1 tablespoon brown sugar -- firmly packed 2 tablespoons fresh thyme leaves -- minced 1 tablespoon fresh sage leaves -- minced 1 bay leaf 2 pounds banana squash -- peeled and cut -- into1-inch cubes 1 pound thin-skinned white potatoes -- cut into 1-inch cubes 4 cups vegetable or chicken stock 1/2 teaspoon freshly grated nutmeg Salt to taste 1/2 teaspoon ground white pepper 2/3 cup lowfat buttermilk Fresh chives or parsley -- minced, for garnish * Orig was 2 tbsp butter and 2 tbsp olive oil Spray a 5-quart or larger pressure cooker with nonstick cooking spray. Heat over medium high heat. Add onion, celery, leeks and garlic. Stir to mix. Add brown sugar, thyme and sage. Stir to mix. Add bay leaf, banana squash, potatoes and 3 cups of stock. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 12 minutes. Remove from heat and use Natural Release Method or Quick Release Method. Discard bay leaf and add nutmeg, salt and pepper. Puree mixture in a food processor, blender or mill. Return pureed soup to a large saucepan and add remaining stock and buttermilk. Mix well and heat without boiling. Serve in bowls and sprinkle with chives or parsley. Source: "http://www.kuhnrikon.com/cgi-bin/showrecipe.pl?key=banana_squash" S(http://www.kuhnrikon.com/cgi-bin/showrecipe.pl?key=banana_squash): From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basmati And Wild Rice Stuffing Recipe By :Vegetarian Times Magazine, November 1999, page 61 Serving Size : 20 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Rice Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups nonfat vegetable broth 1 cup uncooked brown basmati rice 1/2 cup uncooked wild rice 2 tablespoons olive oil -- * liquid of choice for sauteing -- as needed 1/2 teaspoon salt 1 cup currants -- or raisins 3/4 cup coarsely chopped pecans -- (4 oz.) ** 2 teaspoons cumin seed 1 medium onion -- diced 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1/8 teaspoon cayenne 6 medium clove garlic -- minced 2 large celery stalks -- diced 1 cup bell pepper -- diced (red or yellow or green) 1 1/2 cups apple -- cored and diced 1/2 cup fresh parsley -- chopped 1 tablespoon fresh rosemary -- chopped 1 tablespoon fresh sage -- chopped 2 tablespoons tamari soy sauce -- or soy sauce 2 tablespoons umeboshi vinegar 2 teaspoons balsamic vinegar * Original was 3 tablespoons oil used for sauteing. ** Original was 1 cup pecans Makes 10 cups. In small saucepan, bring broth to a simmer. In strainer, rinse basmati and wild rice together under cold running water. In large saucepan, heat 1 tablespoon oil over medium-low heat. Add rice mixture and stir well to coat. Cook, stirring, 5 minutes. Add hot broth and salt, increase to high and bring to a boil. Reduce heat to low, cover and cook until liquid has been absorbed and steam holes form in rice, about 55 minutes. (Wild rice opens up, revealing a white center when it is done.) In shallow bowl, combine currants and warm water to cover. Let soak 20 minutes. Drain and set aside. Remove rice from heat and let stand, covered, 10 minutes. Transfer to large bowl and set aside. Meanwhile, preheat oven to 350F. Spread pecans in baking pan and bake until lightly roasted, stirring occasionally, 8 to 10 minutes. Set aside to cool. In large skillet, heat the remaining oil over medium-high heat. Add cumin and cook, stirring, 1 minute. Add onion and cook, stirring often, until softened, 5 minutes. Season with paprika, thyme, oregano and cayenne. Stir in garlic, celery and bell pepper and cook, stirring often, 10 minutes. Stir in currants, apple, parsley, rosemary and sage and remove pan from heat. Add vegetable mixture, toasted pecans, tamari and both vinegars to rice mixture, Stuff vegetable of choice and bake, approximately 30 minutes at 350F, or until heated through. - - - - - - - - - - - - - - - - - - - NOTES : Dark wild rice, yellow and red peppers, aromatic spices and fresh herbs make this grain stuffing pleasing to both the eye and the palette. For a beautiful presentation at the holidays, use it to make stuffed delicata squash rings or serve it as a colorful side dish spooned into radicchio leaves. * Exported from MasterCook * Bbq Five Bean Soup With Mushroom Burger And Vegetables Recipe By :Pat Hanneman 1999-11 Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Shiitake mushroom burger -- thawed (3.5 oz) 1 tablespoon canola oil 1/4 teaspoon Cre-ole! Spice Blend -- see recipe OR southwestern spice blend 1 teaspoon unsalted butter 1/4 cup finely chopped red onion 1 15 oz can Health Valley Fat-Free 5-Bean Vegetable Soup 1 cup water 1/2 teaspoon Jalapena Barbecue Sauce -- or more to taste 1/3 cup grated carrot 1/3 cup grated jicama 1/4 cup chopped fresh cilantro -- or less to taste Chop the mushroom burger into small crumbs. Place non-stick sauce pan over high heat burner. Heat the oil then add the mushroom, sprinkle with spice blend. Cook until mushroom is heated through and the oil is absorbed. Move the mushroom aside to make space in the pan for the onions; melt butter in that space and add onions. Stir gently until just soft. Stir to combine. Add the canned soup and water. Stir to blend; bring just to a boil; reduce heat. Add barbecue sauce, carrot, jicama and cilantro. Allow to simmer for about 5 minutes or until the flavors blends. Serve in large bowls. Serving Ideas : Mild rye bread to eat and to "lick" the bowl. Description: "Smoky mushroom-soy patties are crumbled, sauteed with onion and added to canned soup." S(Collection): "kitchen path recipes www.home.earthlink.net/~kitpath/" - - - - - - - - - - - - - - - - - - - NOTES : Smoky mushroom-soy patties are crumbled, sauteed with onion and added to canned soup. EACH BOWL without bread: 289 cals, 27% cff, 9g fat, 14g fiber, 448 sodium. PANTRY: Mushroom patties imported and marketed by Shiitake-Ya (www.shiitakeya.com); Health Valley Soup by Hain; Jalapena barbecue sauce by Caan Farms, substitute A-1 or other smoky, spicy tomato, molasses sauce. We bought the mushroom burgers 1999-Nov at a Sam's Club (in California) The first bite was good but we just kept slurping until it was all gone. southwestern flavors: mushroom-soy pattie, vegetarian bean soup, a little bbq (chipotle) sauce; crunchy jicama and carrot. and of course cilantro. yummers! and it's all gone. * Exported from MasterCook * Bean And Radicchio Salad With Sherry Vinaigrette Recipe By :Tamara Murphy, Chef, Brasa (restaurant), Seattle Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Legumes Potatoes Rave Reviews Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brasa Sherry Vinaigrette -- see recipe SALAD: 1 large red onion -- trimmed and peeled 1 cup cooked small white beans 1 cup cooked cannellini beans 1 cup cooked black beans 1 head radicchio -- shredded 2 roasted red bell peppers -- peeled, cut into strips 2 tablespoons chopped softened sun-dried tomatoes 2 tablespoons mixed fresh herbs (rosemary, thyme, parsley, sage) 6 baked potatoes -- (optional) Make vinaigrette, set aside. Preheat oven to 350. Cut onion in half at equator. Place halves cut side down on cutting board, and slice each into four wedges. Place wedges on a baking sheet and roast 10 minutes. Remove from oven. Meanwhile, drain and rinse the beans. In a large bowl, combine onion, beans, radicchio, peppers, tomatoes, and herbs. Add warm vinaigrette and toss. Per serving with vinaigrette: Calories 238 (35% from fat), Fat 10g, Fiber 9g (estimated by publisher). Serving Ideas : Add a baked potato and get a complete protein: 443 cals, 19% cff, 10g fat, 14 g fiber Source: "Health No/Dec 99" Start to Finish Time: "0:30" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : A quick and easy salad suitable for entertaining or a pot luck. I sent the recipe before we ate dinner. It was wonderful! with a baked potato. All the things that are good for us and tastes good too! Wilted salad. Colorful. Tips: reserve the juice from the roasted peppers and from soaking the sun dried tomatoes to use a broth in the vinaigrette. I used a red wine vinegar and a pinch of sugar. I would roast the onion until it begins to get soft (20 mins). [patH] * Exported from MasterCook * Beef And Broccoli With Oyster Sauce Recipe By :Cooking Light Magazine, May 1996 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons oyster sauce 1 Tablespoon Soy Sauce, Low Sodium 1 Tablespoon dry sherry 1 Tablespoon water 2 Teaspoons sugar 1 Teaspoon Cornstarch 1 Pound lean flank steak 1 Tablespoon cornstarch 2 Tablespoons water 1 Tablespoon Soy Sauce, Low Sodium 2 Teaspoons sugar 1 Tablespoon vegetable oil -- divided 1/3 Cup diagonally sliced green onions --1/2 inch pieces 1 Tablespoon minced peeled gingerroot 6 Cups broccoli florets --about 1 pound 1/4 Cup water 6 Cups hot cooked rice 1. Combine first 6 ingredients; stir until well-blended, and set aside. 2. Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes. 3. Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stirfry 2 minutes or until thick and bubbly. Serve over rice. Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup rice). CALORIES 424 (21% from fat); PROTEIN 22.2g; FAT 9.9g (sat 3.5g, mono 3.5g, poly 1.5g); CARB 60.4g; FIBER 3.9g; CHOL 38mg; IRON 4.4mg; SODIUM 505mg; CALCIUM 73mg. Busted by Gail Shermeyer <4paws@netrax.net> From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stew, Pressure Cooker Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Oriental Pressure Cooker Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs boneless beef shoulder roast -- or chuck roast 3 Tbsps flour 1 Tbsp olive oil Pam or other nonstick cooking spray 1 large onion -- diced 4 clove garlic -- minced 1 tsp salt -- scant 1/2 tsp pepper -- scant 1 bay leaf 1 tsp dried thyme --- 2 stalk celery -- diced 1/2 cup red wine 3 cups rich beef stock 2 large potatoes -- 1" cubes or larger 1 medium potato -- diced 1 pound bag baby carrots 1 can shoepeg corn -- drained Remove all visible fat from beef. Cut in large chunks. Spray with Pam and dust with flour (I toss them in a plastic bag). Working in batches, brown the beef cubes in the pressure cooker. I spray the cooker with Pam and also add a scant tsp. of oil for each batch (3 batches). When beef cubes are done saute the onion and celery until the onion is almost translucent. Stir in the garlic and saute until fragrant. Add beef back to pot with accumulated juices. Also add 1 cup of the beef stock and all other ingredients except the potatoes, carrots and corn. Bring to full pressure (155lbs on my Futura), reduce heat and cook for 12 minutes. Release pressure, fish out beef cubes, cut them in half, add them back to the pot, along with the potatoes and carrots. Add more liquid to cover the vegetables. Bring to full pressure again, reduce heat and cook for 3 more minutes. Allow pressure to come down naturally. Open and remove the bay leaf and add the corn. Adjust seasonings and serve. I like to shred the beef after it's in the bowl, but before serving. My husband prefers his in chunks. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I start with very big beef cubes, probably 2", for the first 12 minutes of cooking. Then cut them in half for the last 3 minutes. I use the one diced potato as "thickener". It will disintegrate. I dice the celery fine so it "dissolves" too (my kids won't eat it otherwise). I think the beef could be reduced to 1 pound, but then I like vegetables more than meat. I use a beef soup base (Tones) to make the stock. One tablespoon in 1 cup of water. The remaining two cups of liquid can be plain water. * Exported from MasterCook * Beer And Soy Braised Beef Recipe By :Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Beef Stew Meat 1/4 Teaspoon White Pepper 1 Teaspoon Vegetable Oil 3 Tablespoons Low-Sodium Soy Sauce 12 Ounces Beer -- Dark 2 Slices Ginger -- Thinly Sliced 2 Green Onions 1 Cinnamon Stick 2 Star Anise -- Optional 2 Cups Sliced Carrot 2 Cups Leek -- Sliced 6 Cups Cooked Couscous Trim fat from meat; cut meat into 3/4 inch cubes, and sprinkle with pepper. Heat oil in a Dutch oven over medium-high heat. Add meat, and cook 3 minutes or until browned, stirring frequently. Add soy sauce and next 4 ingredients (soy sauce through cinnamon); stir in star anise, if desired, and bring to a boil. Cover meat mixture, reduce heat, and simmer 1 hour. Add carrot and leeks; cook, uncovered, and additional 30 minutes or until vegetables are tender. Discard ginger, green onions, cinnamon, and star anise. Serve over couscous. From "Sherilyn" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscotti With Nuts Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable Oil 1 cup All-Purpose Flour -- Plus Extra For Pan 1/2 cup Walnuts -- Toasted 1/2 cup Hazelnuts -- Toasted 1/2 cup Whole Wheat Pastry Flour 1 Tsp Baking Soda Salt 1/2 cup Packed Dark Brown Sugar 2 Lg Eggs 1 Tsp Vanilla Extract 1 1/2 Tsp Lemon Zest -- Finely Grated Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; in a food processor or blender, grind half the nuts until they are coarse meal but not powder; chop remaining nuts coarsely; in a lg. bowl, sift together flours, baking soda and salt; stir in brown sugar with ground and chopped nuts; in a smaller bowl, beat together 1 whole egg and 1 egg yolk, reserving the second white; stir in vanilla and zest; make a well in the center of the dry ingredients, pour in egg mixture and mix thoroughly; dough will be stiff; preheat oven to 375F; shape dough into three 18"-long, 1/2" thick ropes; arrange the ropes on the baking sheet and brush them lightly with the lightly beaten reserved egg white; bake for 20 minutes; cut the ropes into diagonal slices about 1/2 wide; rearrange on baking sheet, reduce oven heat to 225F and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned; these cookies will keep well in a tightly closed tin. To toast the nuts, spread on a pie plate and toast in a 350F oven for 5 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant; rub hazelnuts in a clean towel to remove any loose bits of hull; cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 32.6 Total Fat 0.7g Sat Fat 0.1g Carb 5.9g Fib 0.2g Pro 0.8g Sod 27mg CFF 19.4% * Exported from MasterCook * Blackened Fruit Jerk Tempeh Recipe By :Ken Charney, PCC Natural Markets, Seattle TOH Serving Size : 4 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Scotch Bonnet or Habanero chile pepper -- to 1 whole pepper -- rib and seeds removed -- or 1 tbsp hot sauce -- or to taste 2 cloves garlic -- minced -- to 3 cloves 1 teaspoon fresh ginger -- grated 4 scallions -- coarsely chopped 1 mango -- coarsely chopped 2 tablespoons dark rum -- or red wine 1 tablespoon molasses 1 lime -- juiced 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 2 tablespoons sugar 1 teaspoon allspice 1 teaspoon dried thyme 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 16 ounces tempeh -- (2 8oz pieces) -- sliced in 1/2 vertically and horizontally -- pierce several times with a fork canola oil -- to cook tempeh -- or safflower oil Puree chile, garlic, ginger, scallions, and mango. Add rum, molasses, lime, vinegar, and olive oil. Continue to blend. Add remaining ingredients (except tempeh). Jerk sauce should be thick; but you can add water if not blending well. Lay out tempeh in 1 or 2 large freezer bags. our jerk sauce in bag. Make sure tempeh is well coated. Seal bag and lay on a large plate. Refrigerate overnight. Heat about 1 tablespoon oil in skillet. Fry tempeh about a minute or so on each side, or until crisp and blackened. Serve immediately. Serve with corn relish and mashed potatoes or rice. From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Pie Recipe By :Dr. Weil Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baked Tahini Graham Pie Crust -- see recipe 1 1/2 pounds fresh or frozen blueberries 1/2 cup light brown sugar juice of 1/2 fresh lemon 1 teaspoon cinnamon 2 tablespoons arrowroot powder 2 tablespoons cold water Heat the blueberries in a saucepan over medium heat until they begin to boil. Boil gently for 10 minutes. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. Mix the arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving. Servings: 8. From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bobbie's Thanksgiving Mold Recipe By :Bobbie Toland 1970 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 oz package strawberry jello 1 cup hot water 1 cup fresh cranberries -- see note 1 cup sugar 1 cup pineapple juice -- see note 1 cup crushed pineapple 1 cup chopped walnuts OPTIONAL ACCOMPANIMENTS: lettuce mayonnaise lemon Combine the hello and the water. While it cools, place cranberries and sugar in bowl of Cuisinart fitted with metal blade and pulse to chop. Let stand for 1 hour. Spray a jello mold with nonstick coating. Add the pineapple juice, pineapple and nuts. Fold and mold. Chill overnight (covered). cals: 274, 29% cff, 9g fat (nuts), 2g fiber. Serve on lettuce with mayo mixed with lemon juice and lemon zest. Variations: Also good with raspberry jello. Drain the pineapple and add fresh orange juice to the pineapple juice to get the desired measure of juice. Use orange juice and peel to flavor the mayonnaise. Substitute plain yogurt for the mayonnaise. Garnish with mint leaves. Description: "Jello mold that pleases kids and adults" S(MC5): "11/15/99 by kitpath@earthlink.net" - - - - - - - - - - - - - - - - - - - NOTES : Use Cuisinart to chop cranberries with sugar. Frozen or partially frozen cranberries chop better. Drain the crushed pineapple, collecting the juice in a measuring cup. Use additional juice to supplement the measure. i was thumbing thru my old recipe cards and found a memory! I vaguely remember using less and less sugar over the years. The cals don't include any mayo. * Exported from MasterCook * Bourbon Acorn Squash Recipe By :http://www.diabetes.org/ada/rcptoday.html Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large acorn squash -- halved seeds -- removed 2 tablespoons brown sugar 1 tablespoon butter or margarine 1/4 cup bourbon Preheat the oven to 350 degrees. Place the halved squash, cut side down, on a cookie sheet and bake for 45 to 60 minutes until a fork goes easily into the shell. Remove the squash from the oven and let cool for 20 minutes. Scoop out the squash from the shell and place it in a mixing bowl. Add the remaining ingredients and beat well with electric beaters. Place the squash in a casserole dish and bake, uncovered, for 20 minutes. 6 servings/Serving size: 1/2 cup Exchanges: Starch Exchange -- 1 Calories -- 79 Calories from Fat -- 19 Total Fat -- 2g Saturated Fat -- 1g Cholesterol -- 5mg Sodium -- 26mg Carbohydrate -- 14g Dietary Fiber -- 3g Sugars -- 8g Protein -- 1g From aml@skypoint.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Bitter Greens Recipe By :Joyce Goldstein Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds assorted bitter greens -- * (2 to 2 1/2) Olive oil -- as needed 3 garlic cloves -- finely minced -- (3 to 4) 1 fresh very hot pepper -- finely minced -- or 1 tablespoon hot red pepper flakes 2 tablespoons minced anchovies -- (optional) (2 to 3) Salt and pepper -- to taste * (escarole, chicory, beet greens, mustard greens, collards, mizuma, broccoli rabe, endive, etc.) Wash the greens well and trim off any tough stems or unsightly leaves. Cut or chop very large leaves into large bite- size pieces. Bring a large pot of salted water to a boil. Add the greens and cook, uncovered, for about 10 minutes, until quite soft. Drain well. Heat a little olive oil in large saute pan. Add the garlic, hot pepper and anchovies, if using. Warm over moderate heat for a few minutes. Add the drained greens, tossing them in the hot oil. Simmer gently for 5 minutes. Season to taste with salt and pepper. Serve at room temperature. Serves 4 to 6. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : These greens, from Joyce Goldstein, are delicious, and go particularly well with the Thanksgiving feast. The bitter flavor tempers the richness of dark-meat turkey and gravy, of butter-laced mashed potatoes, creamed onions, sweet potato casserole and all the other lush dishes of the holiday table. * Exported from MasterCook * Brasa Sherry Vinaigrette Recipe By :Tamara Murphy, Chef, Brasa (restaurant), Seattle Serving Size : 6 Preparation Time :0:15 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra virgin olive oil -- divided 2 shallots -- minced 2 cloves garlic -- minced 1/2 cup sherry vinegar -- divided 1/2 cup nonfat low-sodium vegetable broth or defatted chicken broth 1/8 teaspoon ground red pepper 2 teaspoons salt 1/4 teaspoon freshly ground black pepper In a medium-size nonstick skillet, heat 1 tablespoon olive oil. Add shallots and garlic, and saute 2 minutes or until shallots are translucent and garlic is fragrant. Add 1/4 cup vinegar and boil until reduced by half. Add broth and boil 2 minutes. Stir in remaining oil and vinegar, red pepper, salt, and black pepper. Source: "Health No/Dec 99" Yield: "1 1/2 cups" Start to Finish Time: "0:30" From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bratwurst And Red Cabbage With Mustard Sauce Recipe By :Desparation Dinners (Alicia Ross & Beverly Mills)(modified) Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Sauces & Gravies Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 14 ounces fat free turkey kielbasa -- cut into 4 pieces 1 cup sliced onion 3 cups shredded cabbage -- red 2 3/4 cups shredded cabbage -- green 1/4 cup shredded carrots 1/4 cup Dijon mustard 2 tablespoons water 4 submarine roll Heat oil for 30 seconds over medium high heat in a deep 12 inch nonstick skillet. Prick each sausage side with the tines of a fork. Add the sausages to the skillet, cover the pan and cook for 8 minutes, turning sausages occasionally. Meanwhile, cut onion into 1/8 inch slices and add to skillet. Continue to cook sausages and onions, lifting lid to stir from time to time. After sausages have cooked for 8 minutes, add shredded red cabbage, shredded green cabbage, and shredded carrot. Cook until crisp-tender, stirring frequently, about 6 minutes. Turn sausages occasionally. Meanwhile, mix mustard and water together in a 1 cup measure and set aside. When cabbage is crisp-tender and sausages are no longer pink in the middle, remove skillet from heat. Pour in mustard sauce and stir until cabbage is well-coated. Serve at once, placing mixture on buns. From Joanne McAndrews - - - - - - - - - - - - - - - - - - - NOTES : We had this for dinner recently. It was good, and quick to prepare. * Exported from MasterCook * Broccoli, Cheese And Rice Casserole Recipe By :Cooking Light Mag 11/99, p144; Ellen Brown, Ridgefield, Conn Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Quick & Simple Ideas Rice Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked instant rice 1/2 cup chopped onion 1/4 cup skim milk -- *see Note 4 ounces light processed cheese -- cubed* 2 tablespoons butter -- softened* OR stick margarine 2 packages frozen chopped broccoli -- (10 3/4 ounce each)* thawed and drained 1 can condensed cream of mushroom soup -- low fat variety* (undiluted) Preheat oven to 350 degrees. Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350 degrees for 45 minutes. Yield: 8 serving (serving size: 1/2 cups). Calories per Cooking Light Magazine: CAL 137 (29% from fat); FAT 4.4g (sat 1.7g, mono, 1.4g, poly 0.9g), PRO 6.6g, CARB 19.2g, FIBER 2.2g, CHOL 8mg, IRON 1.1mg, SODIUM 410mg, CAL 160m Notes about this recipe from the person who sent it to CL: "A friend served this dish at dinner. I loved it but forgot to get the recipe, so I created by own light version. I can put it together quickly, and it's easy to make ahead and pop in the oven before dinner. Another plus is that kids love it." Ellen Brown, Ridgefield, Conn. * Brenda's adaptations -- I tried to raise the nutrition and the flavors more and I think it came out darned good: I used 1% milk, rather than use frozen broccoli which I didn't have, I steamed fresh broccoli and cauliflower till just crisp, not wilted. (I used microwave about 4 minutes to steam the fresh veggies.) I reduced butter to 1 tablespoon and I doubled the milk to 1/2 c. I used Campbell's Healthy Request Cream of Mushroom soup, and I used Uncle Ben's Instant Rice. I used the full fat Velveeta cheese, but only used about 2 ounces. I sprinkled some Parmesan lightly on top. I used one bowl to steam the veggies and then that same bowl to mix and bake it in. Easy clean-up!:) Description: "Low-Fat and you don't have to pre-cook the rice. Not too bad! :)" S(Typist/Poster): "Taste tested and typed for you by Brenda Adams (adamsfmle@sprintmail.com); posted TNT & Elf 11/99." NOTES : - - - - - - - - - - - - - - - - - - - NOTES : This dish is pictured on page 144 of 11/99 CL; sure looks like they also sprinkled with finely chopped dill weed or parsley, but it's not mentioned in the recipe. This recipe is from Cooking Light Magazine.... It is not a particularly healthy recipe...and instant rice/frozen broc??? BUT hey, it's quick and tasty and I intend to keep the recipe close by for those days I meet up with: ABSOLUTELY NO TIME OR DESIRE TO COOK! To boost it up a tad: I used fresh broccoli and cauliflower (too), less butter and cheese -- but I used the full fat cheese. So there, we have two recipes: one to fit whatever mood you are in or whatever you have on hand. PS: I used one bowl to steam the veggies and then that same bowl to mix and bake it in. Easy clean-up!:) * Exported from MasterCook * Broiled Pineapple With Cinnamon And Rum Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pineapple Peel, Core, Slice 1" Thick 1 cup Brown Sugar 1 Tsp Ground Cinnamon 1/2 Tsp Pure Vanilla Extract 1/2 cup Dark Rum Place the pineapple slices in a baking pan that will fit under the broiler. Combine the sugar, cinnamon, and cloves and sprinkle over the pineapple. Broil until tender and somewhat caramelized. Remove the pineapple to a serving platter. Combine the vanilla and rum and pour into the pan over low heat, on top of the stove, loosening any brown bits with a spoon. Pour the rum syrup over the pineapple. Serve warm. NUTRITIONAL INFORMATION per serving (1/2 cup) 123 Calories; .2g Fat; 0mg Cholesterol; 6mg Sodium From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown And White Bread, Melody's (Gluten Free) Recipe By :The Bread Machine Magic Book of Helpful Hints Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 lb. loaf: 2 1/4 Teaspoons Active dry yeast -- 1 packet 1 Cup Brown rice flour 2 Cups White rice flour 3 1/2 Teaspoons Xanthan gum 2 Teaspoons sugar 1/4 Cup sugar 1 1/2 Teaspoons Salt 1 1/3 Cups Nonfat dry milk powder 1/4 Cup butter or margarine -- melted 2 Large eggs -- well beaten 1 3/4 Cups Warm water 1) Place all ingredients, except the warm water, in bread pan and press start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula it occasionally. 2) After the baking cycle ends, remove bread from pan, place on wire rack , and allow to cool 1 hour before slicing. Crust: Medium Optional Bake Cycles: Sweet Bread, Rapid Bake Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway 1993 ISBN 0-312-09759-X Shared but not tested by Elizabeth Rodier, Dec 93F >From: z@fybits.com (Z Pegasus) From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Melody Gabriel from Vero Beach, Florida, shared this basic, easy-to-make recipe and when others tried it, the consensus was "Wonderful". * Exported from MasterCook * Brown Rice Flour Bread Recipe By :ElMolino Mills, Best Recipes Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cups brown rice flour 2 Tsp salt 4 Tablespoons brown sugar 4 Tablespoons oil 1 1/2 Tablespoons yeast -- (1 1/2 to 2) 3 Cups warm water Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes Note 1: brown rice flour is available at health food stores Note 2: gluten free baked goods don't tend to rise as high or be a light textured as gluten flours and they tend to stale quicker. Note 3: gluten free white flour is available from some mills Joan,"Flour Power" >From: LIR119@delphi.com From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brunch Fruit Compote With Whole Grain Dumplings Recipe By :Garden Cuisine, Paul Wenner Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Fruit Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Compote: 3 orange spice tea bags 1 cup dried figs -- stems removed 2 cups dried peach halves 2 green apples -- sliced 1/2 cup golden raisins 1/4 cup orange juice, frozen concentrate 2 cinnamon sticks 3 slices fresh ginger root 1/4 teaspoon orange zest Dumplings: 1 cup whole grain baking mix 2 tablespoons slivered almonds Nonfat frozen yogurt -- for serving -- or almond - soy - rice milk Bring three cups of water to a boil in a large pot. Turn off the heat and add the tea bags. allow to steep 5 minutes, then remove the tea bags. Add the figs, peaches, apples, raisins, orange juice concentrate, cinnamon sticks, ginger, and orange zest. Refrigerate 3-4 hours or overnight. Place the pan over medium heat and simmer gently for 20-30 minutes. At the end of this time, combine the baking mix and almonds with 1/2 cup of water. Mix completely, but do not overmix. Drop spoonfuls on top of the hot fruit mixture. Cover and simmer for 20 minutes. Serve immediately with frozen yogurt or milk. From Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : How about this for a holiday breakfast? It might make a good dessert, too. * Exported from MasterCook * Bulgur Almond Stuffing Recipe By :The Vegetarian Times, Complete Thanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups bulgur 2 1/2 Cups boiling water 1/2 cup sliced almonds or other nuts -- (1/2 to 1) 1 bunch scallions -- (about 8) sliced thinly 1 Rome or Cortland apple -- chopped 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon soy margarine or butter -- orig was 2 tbsp Place bulgur in a medium bowl. Pour in water, cover and let sit for 1 hour. Preheat oven to 350 degrees (F) . Add bulgur to nuts, scallions, apple, thyme, salt and pepper; toss well. Transfer mixture to a medium backing dish. Cut margarine or butter into small pieces and place on bulgur. Bake 15 minutes, serve hot or warm. Per serving: 233 calories; 7 g protein; 10g fat; 32 g carbohydrates, 0 mg Cholesterol; 201 g sodium; 8 g fiber. (ok, this one is a splurge- but I have two other recipes here for stuffing 1. Wild Rice and Apricot stuffing which has 3 g of fat and 2. Sweet Potato Stuffing which has 7 g of fat. In any case, any of these would be much lower in fat and cholesterol than what my mom will be whipping up for the holidays! ) From "Lisa C. Ferguson" - - - - - - - - - - - - - - - - - - - NOTES : Here's a light, crunchy stuffing made of bulgur, apple and nuts. Almonds, hazelnuts, pecans, pine nuts and walnuts are all equally delicious. * Exported from MasterCook * Buttermilk Mashed Sweet Potatoes Recipe By :Butterball Turkey Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sweet Potatoes & Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sweet potatoes or about 6 medium 1/2 teaspoon grated orange zest 3/4 cup lowfat buttermilk -- room temperature or slightly warmed 3 tablespoons butter -- room temperature 1 tablespoon packed brown sugar -- or to taste Salt and pepper -- to taste Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100 percent power) 12 to 14 minutes, turning over halfway through, let cool and peel.) Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave. Variation: Substitute lemon zest for orange zest. Add ground cinnamon or nutmeg to taste. Each Serving 140 cals, 30% cff, 5g fat, 2g fiber. Deduct one tbs butter: 127 cals, 23% cff, 3g fat, 2g fiber) Source: "Milwaukee Journal Sentinel 1999-Nov" S(MC5): "11/14/1999 by kitpath@earthlink.net" - - - - - - - - - - - - - - - - - - - NOTES : Fluffy mound that is more savory than sweet and quite satisfying. Tempted to make these tangy buttermilk potatoes without butter. * Exported from MasterCook * Butternut Squash Soup, Phil's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium size butternut squash 2 yellow onions 1 or more chipotles 4 Large garlic cloves -- (leave whole) Chicken broth to cover cubed squash 1 Cup Half and Half (nonfat) 1 Teaspoon curry powder 1 Teaspoon ground cumin Juice of 1 lemon (save peel for Gremolata) 1/2 Cup finely chopped walnuts or almonds 1/2 Cup finely chopped parsley 2 Cloves garlic -- pressed Peel the squash & onions and chop into approximately 2" chunks. Place squash, onion, chipotles and whole garlic cloves into a large pot, and cover with chicken broth. (If using canned and salted chicken stock, do not salt the squash mixture) Bring to a boil, then simmer until the vegetables are very soft. Puree in batches in a blender or food processor. (For a milder soup, remove chipotles before blending.) Add the lemon juice, curry and cumin. Reheat slowly and add the half and half to taste. The soup should not be too rich. Adjust spices as necessary to taste. Gremolata Grate or mince the lemon peel and finely chop the walnuts. Add parsley and garlic and allow to set for 15-30 minutes to incorporate flavors. Sprinkle the gremolata on top of the soup as a zesty garnish. Description: "Squash and chiles are a natural marriage." Source: "http://www.tierravegetables.com" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Squash With Stuffing Recipe By :Unknown Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Butternut squash 2 cup water 3/4 cup Wild rice -- rinsed 3 tablespoon Soy margarine -- divided 1 cup Red Onion -- chopped 1 Garlic clove -- minced 2 1/2 cup Whole Wheat Bread crumbs -- firmly packed 1 tablespoon Sesame seeds 1/2 teaspoon Sage 1/2 teaspoon Thyme 1 teaspoon Salt -- seasoned 1 cup Orange juice -- fresh Preheat the oven to 350 degrees. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil. Bake for 40 to 50 minutes, or until easily pierced with a knife, but still firm. In the meantime, bring the water to a boil in a saucepan. Stir in the rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat 2 T of the soy margarine in a skillet. Add the onion and garlic and saute until the onion is limp and golden. In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350-degree oven. Bake for 20 minutes, or until well heated through. Orig from the files of DEEANNE From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Salad With Creamy Lemon Vinaigrette Recipe By :California Raisin Marketing Board Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces mixed salad greens 11 ounces canned mandarin orange segments -- well drained 1 cup raisins 1/4 cup coarsely broken walnuts DRESSING: 1/4 cup nonfat mayonnaise OR drained yogurt 3 tablespoons lemonade frozen concentrate -- thawed 1 tablespoon milk In large salad bowl, combine salad greens, mandarin orange segments (well-drained), raisins and walnuts. In a small bowl, whisk together the mayonnaise, lemonade and milk; drizzle over salad. Toss gently and serve. Serving Ideas : Good side dish for a "sloppy joe" or picadillo sandwich. Serve with any light summer meal, such as with grilled chicken and a steamed green vegetable. Per 1 1/2-cup serving: 225 calories, 3 g protein, 5 g fat, 1 mg cholesterol, 45 g carbohydrates, 136 mg sodium, 4.5 g fiber Source: "Tennesseean" From Pat_H - - - - - - - - - - - - - - - - - - - NOTES : Raisins add zing to salads. * Exported from MasterCook * Carrot And Raisin Salad, Chick-fil-a Recipe By :The AJC Oct 14, 1999 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup carrots -- finely shredded 20 ounces canned crushed pineapple 1 cup raisins 3/4 cup nonfat mayonnaise 1 tbsp sugar 1/2 tbsp fresh lemon juice Chill all ingredients except sugar at least 30 minutes. Combine gently in a large bowl with sugar. May be refrigerated up to 72 hours. Source: "The AJC Oct 14, 1999" From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Fresh carrots are the secret according to Chik-fil-A. Adjust lemon juice and mayo to suite. I'd dissolve the sugar in the pineapple juice first I think. According to the AJC this recipe has (per serving) 276 cal, 2 g pro, 17 g fat (55%), 33 g carb, 3 g fiber. Fat could be lowered or eliminated by using lowfat/nonfat mayo. * Exported from MasterCook * Carrot Cake Ala Cooking Light Recipe By :Cooking Light Magazine, 11/99. Serving Size : 18 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar -- I use dark 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 cup apple butter 1/2 cup vegetable oil 1 tablespoon vanilla extract 2 large eggs 2 large egg whites 3 cups shredded carrots Cream Cheese Frosting: 4 ounces fat-free cream cheese -- chilled -- (1/2 cup) 1/4 cup butter -- softened or stick margarine 1 teaspoon grated lemon rind 1 teaspoon vanilla extract 3 1/2 cups powdered sugar Preheat oven to 350 degrees. (Will Bake 35 for minutes at 350 degrees.) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot. Pour batter into 2 (8-inch) round cake pans coated with cooking spray. (After pouring into pans and placing in the oven, I discovered that I'd forgotten to add the 2 egg whites. SO, out it all came, back into the bowl, add the whites, and gently tried to mix them in. NO PROBLEM...Cake came out moist and perfect!) Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool Completely on wire rack. Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. (My icing was so thick that I feared there wouldn't be enough to frost the sides...but it was pretty just with center and top done -- and tasted just as good!) :) Store cake loosely covered in refrigerator. Yield: 18 servings (serving size: 1 slice). Frosting: Beat the first 4 ingredients at medium speed of a mixer until smooth. Lightly spoon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat). Yield: 2 cups (serving size: 1 tablespoon). Figures are per magazine: After you eat this, you won't believe these totals (these figures include the Cream Cheese Frosting): Calories: 304 (28 % from fat); Fat: 9.5 grams (2.9 g are sat fat, 2.8 g are mono, 3.2 g are poly); Protein 3.6 g; Carb 51.6 g; Fiber 1 g; Chol 33 mg; Iron 1.1 mg; Sodium 357 mg; Calc 38 mg. Description: "Uses apple butter. They lowered the fat and calories but it tastes better than most carrot cakes you will eat! We love it!" S(Typist/Poster): "Typed and Kitchen Tested (11/1/99) by Brenda Adams (adamsfmle@sprintmail.com)" According to MC5.03: Per serving: 306 Calories (kcal); 9g Total Fat; (27% calories from fat); 4g Protein; 53g Carbohydrate; 28mg Cholesterol; 341mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates NOTES : If you taste this, you will go as nutty as we all did, I just bet!! Cooking Light re-did a reader's favorite carrot cake recipe. Before, there were 512 calories per slice, now only 304; before 29 grams fat, now only 9.5 grams, percent of total calories from fat was 51%, now it is 28%, and cholesterol went from 77 mg to 33 mg. My husband and grown daughter and I just could NOT believe this cake could be so good and so moist and so FATTENING tasting. This is as good or better than any carrot cake we've ever eaten. My daughter's first reaction after taking first bite was: this is BETTER than any carrot cake I've ever tasted! This recipe is a KEEPER. I am going to make a huge sheet cake of this and take it to our family reunion Christmas get-together...and feel GOOD about serving them such decadence! [Brenda] --- Well, I made Brenda's carrot cake over the weekend, and it's every bit as good as she says! My husband, who loves carrot cake, liked it "as well as any he's ever eaten," a high compliment. I particularly loved the frosting. The flavors of the real butter and lemon rind predominated, and any problems I've had in the past with fatfree cream cheese (especially with it turning runny in frosting) were absent. (I did throw in a handful of raisins and a few chopped walnuts--so I increased the calories and fat a little, but it was worth it.) Try this recipe; you'll love it for a special treat. ["Deborah Kirwan" ] - - - - - - - - - - - - - - - - - - - NOTES : This recipe -- a lighter carrot cake -- will be posted to every list I belong to...it's that good! This cake was fantastic. This is the kind of cake you watch your guest faces when they bite in (especially if you tell them it's a light version) -- but either way, watch their faces light up! :)) I am so pleased to have found this. In truth, I can't recall when I last made a carrot cake from scratch, but I've sure tasted a bunch of them and this one is a keeper! It's going as a sheet cake to our family's huge Christmas reunion. (I will feel so good about serving them something that not only will make them crazy with lust, but which I will feel isn't so bad for their health as the stuff we normally bring at Xmas!) :)) --- * Exported from MasterCook * Carrot Fruitcake Recipe By :Sue Cochran, CHC* Serving Size : 12 Preparation Time :0:15 Categories : Cakes & Frostings Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup carrot -- grated 1 cup seedless raisins 3/4 cup honey 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon cloves 2 tablespoons margarine 1 1/2 cups water 1 1/2 cups whole wheat flour 1 teaspoon baking soda 1/2 cup wheat germ 1/2 cup walnuts -- chopped Preheat oven to 300 degrees F. Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool. Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bake for 45 minutes. Each piece: 200 cals, 14% cff; 3.5g fat, 3.7g fiber. Variation: substitute dried cranberries for the raisins. Source: culinary hearts cuisine (key's expert/kitchen gourmet (sw)) From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Raisin Muffin Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups carrots -- grated 4 eggs 1/2 Cup raisins 1/2 Cup unsweetened apple sauce 10 Packages sweetener 1/4 Teaspoon salt 1/4 Teaspoon cloves 1 Teaspoon cinnamon 1/2 Teaspoon nutmeg 2 1/2 Cups Lowfat Muffin Mix - Part 1 Pre-heat oven to 350F. Spray a large muffin pan (1 dozen). Mix liquid ingredients in a medium sized bowl. Mix dry ingredients in a large sized bowl. Make a well in the center of the dry mixture, and pour the wet mixture into the well. Mix everything gently until just moist - do not overmix or the muffins will be tough. Bake at 350F for about 20 minutes (or until the sides of the muffin begin to pull away from the pan). Contributed by Nancy Halverson Source: "by Nancy Halverson to www.wwcompanion.net(current WW members only)" From "Jane" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Stuffed Shells Recipe By :Stealth Health by Evelyn Tribole,M.S., R.D.,p 72 Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Ounces jumbo pasta shells -- 1 package (about 40) 32 Ounces fat-free ricotta cheese -- 4 cups 1/2 Cup nonfat dry milk powder 2 Tablespoons all-purpose flour 1/8 Teaspoon pepper 1/8 Teaspoon nutmeg 3 egg whites 8 Ounces shredded part-skim mozzarella cheese -- 2 cups, divided 1/2 Cup freshly grated Parmesan cheese 26 Ounces spaghetti sauce -- 1 jar(I use Ragu Light) Prepare the pasta according to manufacturer's directions. Rinse with cold water and drain. Meanwhile, using a mixer on low speed, mix together the ricotta cheese, powdered milk, flour, pepper, and nutmeg until blended. Beat in the egg whites. Stir in 1 1/2 cups of the mozzarella and Parmesan cheeses. Preheat the oven to 350F. cover the bottom of a roasting pan with about 1/3 of the spaghetti sauce. Fill the cooked shells with the cheese mixture and arrange in a single layer in the pan. Pour the remaining sauce over the shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top. Bake for 30 minutes until bubbly. Makes 8 servings (about 5 shells each) Nutrition per book: 399 cals, 7.4 g. fat (16% CFF), 35 g. protein, 54 g. carb., 33 mg. chol., 615 mg. calcium (61% daily value) 3 g fiber per MC5 = 8 WW Points Exact nutrition will vary based on the brands that you use. Description: "Provides 2/3 Of The Daily Recommended Calcium Level" Yield: "40 Shells" Donna Rathmell German,Bread Machine Cookbook,p 69 - - - - - - - - - - - - - - - - - - - NOTES : If preparing for freezer: Undercook the pasta by about 1/3. Don't top casserole with cheese until after it's thawed -- just before baking. Increase baking time to about 45 minutes. * Exported from MasterCook * Chicken And Potato Stew Recipe By :bon appetit Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small chicken, whole, no skin, R-T-C 4 cups nonfat chicken stock 1 cup water 1 large onion -- chopped 1 whole bay leaf 1/4 teaspoon thyme 2 tablespoons parsley 3 whole peppercorns 4 small red potatoes -- quartered 3 medium white potatoes -- cubed 1 small baking potatoes -- cubed 1 medium yellow potato -- cubed 1 whole ear of corn -- in chunks 1 teaspoon salt 4 whole capers 1/2 cup milk Combine chicken, stock, water, onion, seasonings and simmer 2 hours until tender. Cool, cut chicken and discard bones and skin. Strain broth. Add potatoes and boil 1 hour. Add chicken and corn. Cover and simmer 30 minutes. Add salt and pepper to taste and milk. Serve. From PennyBakes@aol.com - - - - - - - - - - - - - - - - - - - NOTES : My guess is that the original called for cream. I think I'd try using the fat-free half and half instead of the milk. * Exported from MasterCook * Chicken And Rice Pitas Recipe By :Linda Bowman 1998 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1/3 cup brown rice 1/2 teaspoon instant chicken bouillon granules 1 1/2 cups chopped cooked chicken or turkey 1 cup frozen chopped broccoli -- cooked and drained 1/2 cup lowfat shredded cheddar cheese -- 2 oz 1/4 cup sliced pitted ripe olives 8 ounces plain lowfat yogurt 2 tablespoons Dijon-style mustard 1 tablespoon honey 1/4 teaspoon pepper 2 large pita bread rounds -- halved 1/2 medium tomato -- cut into 2 slices In a small saucepan, stir together water, rice, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until rice is tender. Meanwhile, combine chicken, broccoli, cheese, carrot and olives. Add rice mixture. Stir together yogurt, mustard, honey, and pepper. Pour over rice mixture, tossing to coat. Spoon mixture into two 2-cup freezer containers. Seal, label, and freeze. To serve, thaw one container of chicken mixture overnight in the refrigerator. Spoon about 1/2 cup of mixture into each pita half. Cut tomato slices in half; place in each pita half. Makes two 4-serving portions. Source: "Santa Rosa County Cooperative Extension" S(Edited by): "kitpath@earthlink.net on 11/25/99" - - - - - - - - - - - - - - - - - - - NOTES : Linda Bowman, a home economics extension agent with the Santa Rosa County Cooperative Extension Service, recommends chicken and rice pitas as an brown-bag lunch. They're worth the time and effort, because they're so tasty. They also can be frozen for later use. * Exported from MasterCook * Chicken Enchilada Soup, Chili's Recipe By :Chili's Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps vegetable oil -- * see note 2 tbsps chicken base 1 1/2 cup diced onion 4 ozs chopped green chiles -- *Betsy's addition 1 tsp ground cumin 2 tsps chili powder -- ** see note 1 tsp minced garlic 1/4 tsp cayenne pepper 1 cup masa harina 8 cup water -- divided 1 cup crushed tomatoes 4 ozs Velveeta Light(r) -- cut in small cube 1 1/2 lbs boned and skinned chicken breast halves -- cooked and cubed *Original called for 1/2 cup oil. **Original called for 1 tsp chili powder In large pot, place oil, chicken base, onion, chiles, and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine masa harina with 2 cups water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 6 cups water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : 5 WW points Made this for dinner and it was great. I lowered the fat content some, added some green chiles, doubled the chili powder, and, since I didn't have the crushed tomatoes, I took a 14.5 oz can of diced fire-roasted tomatoes and pulsed them in the food processor. I've never tasted the original, but this was really good.